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March 13th, 2014 by Dipsomaniac

Black Magic Rum Puts You Under a Spell

  

Trust me, spring is actually coming. Even though the mercury in the thermometer seems to be jumping up and down like a teenager on a trampoline, the time will soon arrive when you’ll want to stop wearing socks and get outside for some serious porch-sitting and drinking.

Black Magic Rum, the latest release from Sazerac may be just the impetus to get your wooly butt outdoors for some fun. Even the label on the bottle screams “fun,” with a picture of an old pirate ship named the “Sea Czar” (rearrange the letters to get “Sazerac”) and the advice “Time flies when you’re having rum.” But it’s what’s inside the bottle which will really get you going.

A dark spiced rum, Black Magic drinks smoothly straight up or as the key component in a cocktail. A quick caveat: there’s also an aftershave named “Black Magic Bay Rum,” and while it does smell delightful, it really isn’t worth drinking unless you’re really hard up. The real deal has a lovely aroma that will send you straight to the beach in your mind. Essences of coconut and butter waft up from a snifter, and it’s a perfect pairing with a nice spicy cigar or some tropical fruit dishes like scallops topped with mango chutney.

In a cocktail, Black Magic plays well with citrus or just cut with a little cola or soda water. The classic “Dark & Stormy” cocktail demands a particular brand of rum (Gosling’s if you are concerned about trademark issues), but a variation made with Black Magic is quite delicious. Try this recipe for a springtime treat:

Black Magic Stormy Sea
INGREDIENTS
Ice
1/4 lime, cut into two thick slices, one for garnish, one to squeeze into the drink
2 1/2 oz. Black Magic Spiced Rum (Yeah, that seems like a lot, but don’t skimp. Pirates wouldn’t!)
3 oz. Barrit’s ginger beer (Gosling’s makes one just for this purpose)
4 drops Bittermens Boston Bittahs (A lovely citrusy and floral addition to any tropical cocktail)

PROCEDURE
Fill a highball glass with ice. Squeeze one of the lime slices over the ice. Add the Black Magic rum. Add the ginger beer and bitters and stir. Garnish the edge of the glass with the other lime slice. Repeat until the winter blues are eliminated.

For another fun variation of the Dark and Stormy, Carey Bringle of Peg Leg Porker fame is whipping up a delicious “Pork and Stormy” at his Nashville barbecue joint. He uses his excellent Peg Leg Porker Tennessee Bourbon as the base of the cocktail, and it pairs wonderfully with a plate of his smoky barbecue nachos. Especially if enjoyed on the large front patio of the restaurant. Again, trust me!

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